Description
Delight in these Pumpkin Pie Cookies, a festive treat featuring a soft, spiced cookie dough filled with a creamy pumpkin custard center. Perfect for fall gatherings, these cookies combine the warm flavors of pumpkin spice and rich cream cheese dough, baked to golden perfection and optionally topped with whipped cream for an indulgent finish.
Ingredients
Units
Scale
For the Cookie Dough:
- 2 2/3 cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 3 oz cream cheese, room temperature (86g)
- 12 tablespoons unsalted butter, room temperature (6oz)
- 1/2 cup granulated sugar (110g)
- 1/2 cup brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup coarse sugar for rolling (78g)
For the Pumpkin Filling:
- 1 large egg, room temperature
- 1/4 cup brown sugar (56g)
- Pinch of table salt
- 1/2 teaspoon pumpkin spice
- 1/4 cup whole milk (2oz)
- 1/2 cup pumpkin puree (122g)
- 1/4 teaspoon vanilla extract
For Serving (Optional):
- Whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper to prevent sticking and set it aside.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt. In a separate large bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing. Add the egg yolk and vanilla extract, then mix until fully incorporated. Gradually add the flour mixture in three parts, folding gently with a spatula to combine without creating dry pockets, resulting in a thick dough.
- Prepare the Pumpkin Filling: In a separate medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and blended. Set aside.
- Shape and Fill the Cookies: Using a medium cookie scoop, form the dough into balls roughly 2 tablespoons each (about 36g). Roll each ball in the coarse sugar until coated, then place them onto the prepared cookie sheet, spacing them about 2 inches apart. Using a tablespoon measuring spoon or the bottom of a small cup, press down gently to create a well in the center of each cookie. Fill each well with approximately 1 tablespoon of the pumpkin filling.
- Bake the Cookies: Bake in the preheated oven for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown. Remove from oven and transfer the cookies to a wire rack to cool completely. If baking in batches, allow the cookie sheet to cool before adding more dough.
- Serve: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie. Add a sprinkle of extra pumpkin pie spice or cinnamon for garnish. Enjoy your festive fall treat!
Notes
- You can create the well in the cookie dough balls with the bottom of a small plastic cup, such as the type provided with medicine like Pepto Bismol.
- Only add whipped cream immediately before serving to keep the cookies fresh.
- Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring cookies to room temperature before enjoying.
- Cookies freeze well; store them in an airtight container with wax paper between layers to prevent sticking.
- Nutritional values are estimates based on ingredient databases and exclude optional garnishes.
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
